Salo in brine - recipes for dishes in a jar at home with a photo. How to salt lard in a hot way - recipe

Salted lard This is a product that is loved by many. Each housewife has her own secret of salting it, but salting bacon in brine has recently gained popularity. This method is quite simple, and the result is excellent: tender, tasty fat, which you will definitely like.

How to pickle lard in brine, my mother-in-law told me. When I once mentioned in a conversation that I would like to try this method, she assured me that she knew the most delicious recipe salting lard in brine - this is how her mother and grandmother cooked. You understand that I had no choice but to use it.

And I was very pleased, so now I also make lard in brine in a jar - my mother-in-law's recipe is simple and successful, I really like it. I shared this method with my girlfriends - and they also now cook salted lard. If you are also interested in how delicious it is to pickle lard in brine, I invite you to my kitchen - I will tell you everything in detail and step by step.

Ingredients:

• 0.5 kg of fresh fat;
• 4-5 tablespoons of salt;
• 5-6 cloves of garlic;
• 4-5 peas of allspice;
• 6-10 black peppercorns;
• 3 small bay leaves;
• 0.6 l of water.

How delicious to pickle lard in brine:

First of all, a few words about the fat, which we will salt in the brine. We buy lard only in the market, where you can make sure if it is soft, if the skin is not hard, you can smell it - if there is an unpleasant smell. We choose lard that is not very thick (after all, thick lard simply will not crawl into the neck of the jar). It is best to buy fat with a layer of meat, from a young piglet - it is thinner and its skin is more tender.

Salted lard must always be fresh: previously frozen lard will be tough after salting. We choose white fat, with a pinkish tinge, with a pleasant aroma. If there are reddish streaks (with blood) on a piece of fat, pre-soak it for several hours in cold water, keeping the fat in the refrigerator for this time.

We wash the lard with cold water and lay it out on a paper towel so that excess moisture is gone (if the lard was pre-soaked, just dry it). Then we cut the fat into oblong pieces of such a size that it is convenient to put them in and take them out of the jar.

We thoroughly wash the salting jar with soda, it is not necessary to sterilize. For 0.5 kg of fat, a 1-liter jar is enough. Pieces of lard are placed vertically in a jar, so that around each piece there is free space for the brine, otherwise the lard will not be salted.

We clean the garlic from the husk, wash it. We cut large cloves along into 2-3 parts (if the cloves are small, we take more of them - 7-10 pieces). Between the pieces of bacon we place garlic, bay leaf and pepper. We also put garlic and pepper on top.

Now very important point- how to make a brine for lard .. Bring the water to a boil, add salt and boil for a couple of minutes, until the crystals are completely dissolved. Set the pot of brine aside to cool down. We will use the brine when it cools down to about 40 degrees C. Fill the lard in a jar with warm brine, cover the jar with a lid and leave it at room temperature for 4-5 hours.

Then we put the jar of bacon in the refrigerator. On the 3rd day we begin to try fat. If it is not salted enough, leave it in the refrigerator for another day, but if the fat is ready, take it out of the jar and dry it with a paper towel.

Now you know how to salt lard in brine. Is it really simple?

A hundred years ago, ordinary people knew that only fat would help to survive in cold and hungry times. It was harvested in huge quantities, stored in wooden chests, sprinkled with salt and spices, knowing that it would not lose its taste even after many months. Today, housewives no longer make such large stocks, because hunger does not threaten, and there are plenty of products in hypermarkets.

And yet, not a single store-bought product can be compared with home-salted lard. Salted lard is incredibly tasty and healthy. It contains many useful trace elements, it has a positive effect on potency, gives women the beauty of skin and hair. The use of fat has a beneficial effect on the state of blood vessels and helps to strengthen the immune system.

Therefore, in many families, lard always lies on the table in the most honorable place. Below is a selection of lard salting recipes different ways at home.

How to deliciously pickle lard at home - a step by step photo recipe

Salting lard at home will save a lot of money. The presented recipe for salting lard is quite simple and unpretentious. The finished product is exceptionally tasty with garlic flavor. Fans will definitely appreciate this method of salting. There are no strict guidelines regarding the number of products. The ideal proportion can be achieved through experimentation.

Time for preparing: 15 minutes

Quantity: 1 portion

Ingredients

• Fat: 1 kg
• Salt: 200 g
• Garlic: 1 head

Cooking instructions

How to pickle lard in brine

There are several different methods of salting lard, a novice hostess should experiment and decide which one is right for her family. And you can start with salting in brine: thanks to this method, salting is even, the product retains juiciness, does not dry out.

Products:

• Salo - 1 kg.
• Water - 2.5 tbsp.
• Bay leaf - 4-5 pcs.
• Salt ½ tbsp.
• Garlic - 0.5-1 head.
• Pepper black spicy peas.

Action algorithm:

1. For salting fat in the proposed way, you need to take a glass container.
2. Bring water to a boil. Dissolve salt in it. Cool down.
3. Cut the fat into equal bars, in thickness they should pass freely through the neck of the jar.
4. Peel the garlic, wash. Cut into large pieces.
5. Stuff pieces of lard with garlic. Put in a container, loose enough. Sprinkle with bay leaves, sprinkle with pepper.
6. Fill with brine. Cover with a lid, but not tightly. Keep in a cool place, but not in the refrigerator for 2-3 days. Then put in the refrigerator.
7. After 3 days, it can be considered ready, although some housewives keep the fat in brine for several more weeks.
8. After that, the salted pieces must be removed from the brine, dried with a paper towel. Grate with spices. Wrap using paper or foil. Store in the freezer. Deliver as needed.

Lard salted using this technology is perfectly stored without losing its palatability for several months.

Glass containers are used for salting and dry way. For a large family, you can take three-liter jars; for a small company, it is best to pickle in liter jars. Repeat the process as needed.

Products:

• Salo is fresh with meat streaks.
• Garlic - 1 head.
• Pepper red and black (ground).
• Bay leaf

Action algorithm:

1. jar wash hot water with soda, rinse and dry.
2. Cut the lard into bars of such a size that they freely pass through the neck of the jar.
3. Peel the garlic, cut large cloves into 4 parts, small ones in half. Break the bay leaf.
4. Cut the pieces of lard, stuff with garlic. Mix ground peppers with coarse salt and bay leaf. Grate each piece of lard well (on all sides) with this salty fragrant mixture.
5. Put in a jar, cover with the remaining salt. Salo has one feature - it takes as much salt as needed. The jar of lard must be covered, but not tightly.
6. Leave in a cool place for 1-2 days and then refrigerate.

Take as needed, carefully peel off the salt, cut and serve. Lightly salted or pickle, well, a glass of some strong drink (only for adults).

Hot way of salting fat

The birthplace of this method of harvesting fat is called either Serbia or Poland, and only Ukrainian housewives have no doubts that this is the work of their distant ancestors. It was they who made lard a national product, and they know best how to prepare it for future use.

Products:

• "Pure" (without meat layers) fat - 1-1.5 kg.
• Garlic - 1 head.
• Salt ½ tbsp.
• Bay leaf - 2-3 pcs.
• Peppercorns - 10 pcs.
• Allspice - 10 pcs.
• Hot pepper (pod) - 1 pc.
• Water - 1 l.
• Salad seasoning.

Action algorithm:

1. Fat for the hot salting method should be fresh, without meat layers. First you need to rinse it under running water, pat it dry with paper towels.
2. Put on a cutting board, cut into equal bars (length ≈10 cm, width/height ≈ 5 cm).
3. Then everything is simple - prepare the brine: add spices, salt, bay leaf to the water. Bring a saucepan with brine to a boil, put pieces of bacon in it. Boil 10 minutes.
4. Cool, refrigerate overnight.
5. Get the pieces of fat from the brine. Prepare the garlic-spicy mixture, rub each piece with it.
6. Wrap in cling film and refrigerate overnight again. Then slightly freeze, and you can start tasting.

Salted fat in this way is very delicate in taste.

Recipe for salting lard with garlic and pepper

The easiest way to prepare lard is dry, it will require only spices, salt and garlic, and, of course, lard.

Products:

• Fat - 300-500 gr.
• Garlic - ½ head.
• Salt - ¼ tbsp. (large grind).
• Spices - 1 tsp
• Cumin - 1 tsp

Action algorithm:

1. The cooking process is almost primitive. Salo cut into bars. Rinse and pat dry to remove excess moisture.
2. Mix salt with spices and cumin. Peel the garlic, chop, crush. Add to salt.
3. Grate each bar of lard well with a fragrant spicy mixture.
4. Wrap in cling film, take it again.
5. Leave in the kitchen for 6 hours. Remove to refrigerator.
6. After 2 days, which are so difficult to endure, you can start tasting delicious, fragrant, moderately salty fat!

How to pickle lard in onion peel

Many housewives, trying to find the best way salting, we noticed one thing - onion peel, firstly, gives the fat a special softness, and secondly, it provides a very pleasant shade.

Products:

• Salo - 1 kg.
• Coarse salt - 1 tbsp.
• Onion peel.
• Garlic - 1-2 heads.

Action algorithm:

1. First you need to boil the onion peel. Boil 1 liter of water, add the husk and salt.
2. Salo cut into bars. Dip in boiling brine, add chopped garlic there. Boil 20 minutes.
3. Leave to cool for a day.
4. Remove from brine, put in a cold place.

In salting fat, a lot depends on the quality of the original product, so it is important to be careful when buying. Good lard has a pure white color, sometimes a pink tint. The skin is thin, without foreign odors.

When salting, it is best to cut a large piece into bars up to 10 cm long. So the salting process will go faster and more evenly. The main ingredients are salt and garlic, they are present in almost all recipes.

There are many ways to prepare salo. It can be smoked, boiled onion peel, roast on coals, bake in a sleeve, salt in brine, marinate or coat with a garlic-pepper mixture. Particularly tender, fragrant and moderately salty is lard in brine, the most delicious recipe of which, in addition to salt and sugar, includes spices and dry herbs.

Secrets of choosing fat

• When buying bacon in the market, do not hesitate to smell the piece you like. High-quality lard should smell subtly of the smoke from the straw, which was used to coat the pork carcass.
• Visual inspection: First-class lard should have a firm but not gristly texture and a well-fitting, soft, scorched or stubble-free skin. Color good product- snow-white or with a pinkish tint.
• It is better not to buy beautiful-looking pieces with a lot of thick meat veins, because as a result cold salting fat will turn out "rubber". Layered bacon is ideal for smoking or boiling in onion skins.

Salo recipe in cold spicy brine

Ingredients:

• bacon with a small amount of meat layers - 1 kg
• water - 1 l
• bay leaf - 4 pcs.
• rosemary - 1 pinch
• oregano - 1/2 tsp
• basil - 1 tsp
• allspice and black pepper - 7 peas each
• juniper berries - 5-6 pcs.
• garlic - 5 cloves
• salt - 100 g.

Cooking

1. Dissolve the salt in hot water, boil the brine for 10 minutes. Then put crushed peppercorns, dry herbs and bay leaves broken into small pieces into it. Add crushed juniper berries and turn off the heat.
2. Cover the brine with a lid and leave it to cool in a cool room.
3. Engage in the preparation of fat. Scrape the surface of the lard with a dull knife blade, especially the skin. If the fat is stained with blood, then rinse it under cold water and dry it with paper towels.
4. Cut into long strips 6-7 cm wide or cubes with the same size of edges.
5. Peel and coarsely chop the garlic.
6. Put the lard mixed with chopped garlic in a steam-sterilized three liter jar. Pour it with cooled spicy brine, tie a linen cloth around the neck of the jar and put it in the cellar or refrigerator for 5-7 days.
7. At the end of salting, remove the bacon sticks from the jar, dry them, roll in a mixture of peppers and herbs. wrap up finished product in parchment paper and refrigerate.

Hot brine recipe

Ingredients:

• fat - 1-1.2 kg
• water - 7 glasses
• salt - 8 tbsp. l.
• cloves - 5 buds
• bay leaf - 4 pcs.
• ground pepper chili - 1 tsp
• whole black and allspice - 8-10 peas each
• ground paprika - 3 tsp
• garlic - 12 cloves.

Salo prepared in this way is excellently stored, does not deteriorate for a long time and retains its taste.

Initially, lard recipes in a jar were used to long-term storage surplus. Now this is the way to cook delicious product which is also useful. Salo has a high energy value important for people of physical labor. It contains substances necessary for proper cholesterol, hormonal and cellular metabolism.

With all the variety of recipes, there are three ways to salt lard in a jar. Dry - the simplest, allows you to store the product for a month. With the use of brine or cooking, recipes are more complicated, the shelf life increases to a year.

Five of the most nutritious lard recipes in a jar:

The main ingredients in any recipe are salt and lard. It is important to choose the right fat. The presence of meat veins in it is a matter of taste. Pay attention to such points:

• color - white, with pink, but without yellowness;

• thickness - ideally from 3 to 6 cm, thick pieces will have to be cut;

• structure - homogeneous, easily pierced with a knife;

• you need a product obtained from a female, not a male;

• It is highly desirable to have a skin, so it will be juicier.

When salting, spices are used to taste. Some people love garlic, some don't. You can put black pepper, finely chopped greens. Or take ready-made sets of spices, suitable for lard or smoked meats.

The five most commonly used ingredients for salting lard in a jar are:

The method of preparing lard in a jar is very simple.

1. Wash and dry the fat.

1. Cut into pieces in such a size that it not only easily passes into the jar, but also gets out of it.

1. In the dry method, grate with salt and spices and put in a jar.

1. When "wet" - put in a jar and pour prepared brine.

1. When hot - first boil, then rub with spices and put in a jar.

You need to store it in the refrigerator.

Take note of the ways to make lard in a jar tastier:

• it is better to put more salt than less - the product will take it exactly as much as necessary;

• grind any spices in a mortar, then the aroma will be stronger;

• the brine for the "wet" method must be prepared immediately before salting, so that the water remains soft and sterile.

Salted salo is a traditional dish Ukrainian cuisine which has become popular all over the world. It can be given with soup and a second course, consumed as a side dish. They like to eat it with bread, add dumplings to the filling, make cracklings of amazing taste. Delicacy can be combined with berries, herbs, vegetables, meat. Thanks to him, the food becomes juicy and spicy in taste. There are many ways to cook at home. Even the biggest gourmet will find the perfect recipe for themselves, how to pickle lard without the hassle and get a delicious treat.

How to pickle lard in brine - a classic Ukrainian recipe

Ingredients:

• fat - 2.5 kg;
• cold water (boiled) - 1.3 liters;
• garlic - 8 cloves;
• black pepper in peas - 6 grains;
• bay leaf - 9 pcs.;
• ground allspice - 4 teaspoons;
• salt (preferably coarse) - 100 g.

Cooking:

1. Be sure to rinse the salo well under running cold water. This step should be given special attention to remove dirt and possible debris from the product.
2. Peel the skin with a knife and cut the fat with a sharp knife into large, long strips.
3. Finely chop the garlic.
4. In a bowl, mix the chopped bay leaf, ground pepper and peas, garlic.
5. Pour water into a deep container and dilute the salt.
6. Add seasonings to the water. There are never too many condiments. Salo will absorb exactly as many spices as it needs. Therefore, the taste of the dish will not be spoiled.
7. Add chunks of bacon to the spicy water. Top with a plate. Pour water into a three-liter jar and put it on top - this will be oppression.
8. Put in the refrigerator or in any other cold place for three days.
9. Take a paper towel and wipe the cooked product.
10. Top the fat with chopped garlic and spices.
11. Keep the fat in the freezer, wrapped in food foil or a bag.

How fat is salted in brine "brine"

For food lovers, there are many ways to cook. A very tasty recipe for salting lard in brine, they like to prepare it for a long time.

Ingredients:

• fat - 1 kg;
• bay leaf - 3 sheets;
• sugar - 1 teaspoon;
• cumin - 1 teaspoon;
• salt (preferably coarse) - 2 tbsp. spoons;
• garlic - 7 cloves.

Cooking:

1. Rub the skin with a knife.
2. Wash the main product, dry well, for this you can use a paper towel.
3. Divide the garlic into two parts. Grind one half through the garlic, cut the second into small pieces.
4. Mix the composition of garlic, sugar, cumin, salt and grate the lard.
5. Break the lavrushka leaves with your hands, mix with pieces of garlic.
6. Sprinkle over fat.
7. Put the fat in a jar, cover.
8. Store in a dark, cool place, but do not refrigerate.
9. Every day, mix the pieces, changing their places.
10. The time required for salting is about a week. It all depends on what pieces are prepared. In order not to be mistaken, check the readiness every day.
11. Then put in the refrigerator for seven days.
12. Turn the product over every two days.
13. Do not remove seasonings and salt from the finished lard. Wrap in a bag, freeze.
14. Remove salt just before serving.